Gnocchi with Zucchini Ribbons & Parsley Brown Butter Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 1 pound fresh or frozen gnocchi
* 2 tablespoons butter
* 2 medium shallots, chopped
* 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
* 1 pint cherry tomatoes, halved
* 1/2 teaspoon salt
* 1/4 teaspoon grated nutmeg
* Freshly ground pepper, to taste
* 1/2 cup grated Parmesan cheese
* 1/2 cup chopped fresh parsley
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Preparation
1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.
Tips & Notes
* Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.
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Directions: |
Directions: 1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.
Tips & Notes |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Per serving: 424 calories; 10 g fat ( 6 g sat , 0 g mono ); 25 mg cholesterol; 66 g carbohydrates; 17 g protein; 5 g fiber; 753 mg sodium; 539 mg potassium.
Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (35% dv), Calcium (28% dv)
Carbohydrate Servings: 4 1/2
Exchanges: 2 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat
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